The noodles are kept separately from other ingredients until the final high-heat toss, ensuring maximum 'wok hei' (the smoky breath of the wok). The signature 6-ingredient kicap sauce is balanced—not oversweetened like some stalls—and all ingredients are individually prepared and cut fresh each day. This is the house masterpiece that drove them from a single stall to 25 branches.
Tips from diners
Ask them to go light on the sauce if you prefer—they're happy to adjust the balance to your taste.
The wok hei is best right when plated—eat immediately rather than taking away if possible.
Reduced-size serving of the signature char kway teow for lighter appetites.
Tips from diners
Small portion is still generous—good for solo diners or those trying multiple stalls.
Flat noodles with sliced tender beef that cooks during the final wok-toss.
Tips from diners
The beef is sliced thin and cooks in the wok—timing is key. They do this well and keep it tender.
Flat noodles with tender squid rings, maintaining the signature sauce and wok technique.
Tips from diners
The squid is cut fresh and cooks in seconds at high heat—ask them to go just until cooked through so it stays tender.
If you prefer seafood-forward, this version uses fresh prawns sourced daily. The prawns are cut and prepped fresh on the day of service and add sweetness to balance the savory sauce.
Tips from diners
The extra prawns justify the upcharge—they're plump and sweet, not the thin frozen kind.
Founded in 1999 by Mohd Yusni bin Amri (Master Yus) and his wife Siti Rohani Hj Wan Chik, this business started as a street vendor and has grown to 25 branches across Malaysia while maintaining consistent quality. The signature lies in a kicap (soy sauce) formula with 6 secret ingredients that Master Yus carefully balances. All ingredients are sourced fresh from the market daily—never pre-cut or frozen. The char kway teow is fried with high-heat wok technique that creates the essential 'wok hei' (breath of the wok) that defines the dish.
This is a casual stall format with minimal seating. Most people stand and eat or take away. Look for the signage on Jalan 24/56.
Only open for lunch hours (10am-2:30pm). Peak time is noon-1:30pm when lines build quickly. Go early or after 1:30pm for quicker service.
All ingredients are prepared fresh daily starting around 9am. Quality peaks between 10am-1pm when everything is fresh off the market.
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